Prior to my lectin free journey, I loved eating chia pudding knowing it was the fuel for endurance athletes and contained many health benefits. But because chia seeds contain lectins, basil seeds are all the rage for those living lectin free and is the hero ingredient in this bowl. Basil seeds are plant-based and contain collagen, fiber and is a prebiotic which feeds your gut for optimal health. And with the addition of Chlorella, another complete plant protein that supports heavy metal detoxification, makes this a super powerhouse bowl.
Make the pudding:
In a small bowl, whisk all the main ingredients until combined.
Chill the pudding:
Cover and chill the pudding in the fridge overnight or for a minimum of 2 to 3 hours until it has thickened (see Notes).
Serve and garnish the pudding:
Scoop the pudding into 2 bowls and garnish with the blueberries, toasted coconut flakes and coconut whipped cream. Enjoy and savor its creamy goodness.
Notes: Zen Basil is my favorite brand and can be found online. My all-time favorite vanilla protein powder is Dr. Gundry's Proplant Complete Shake but use your compliant favorite. For the best results, allow the ingredients to chill in the fridge for a minimum of 2 to 3 hours so plan accordingly.
Related Recipes: Toasted Coconut Flakes Coconut Whipped Cream
Ingredients
Directions
Make the pudding:
In a small bowl, whisk all the main ingredients until combined.
Chill the pudding:
Cover and chill the pudding in the fridge overnight or for a minimum of 2 to 3 hours until it has thickened (see Notes).
Serve and garnish the pudding:
Scoop the pudding into 2 bowls and garnish with the blueberries, toasted coconut flakes and coconut whipped cream. Enjoy and savor its creamy goodness.